What to eat with tomato jam

Step-by-step photo recipe for preparing unusual red tomato jam for the winter

Tomato jam is a delight for those who have long tried all possible variations of a wide variety of winter preparations and preserves. Of course, even not very experienced tasters will also be able to appreciate such a culinary masterpiece in every sense. Why make such jam and what to serve it with? Everything is very simple here: this tomato jam would be ideal as an addition to any cooked meat. It is possible to truly evaluate and estimate the possibilities of interaction of such a product with other dishes only in practice. A lot also depends on your personal taste preferences. The visual and simple recipe presented below with step-by-step photos describes in detail each stage of creating such preservation. From it you will learn how to properly prepare red tomato jam at home. Don’t be embarrassed by the fact that we will be preparing a sweet dish from vegetables. In many countries, tomatoes are perceived even more as fruits and are eaten just like that. Some varieties of tomatoes themselves are naturally sweet. The main thing is that the jam will be completely natural and healthy. Let's start preparing at home a very tasty and unusual tomato jam for the winter.

Tomato jam for the winter - finger-licking recipes

Why do people make jam from vegetables?
After all, fruit is enough for this. Although experiments are in a person’s blood. But with vegetables, I think making sweet preserves and jams from them is driven more by the abundance of the harvest than by the desire to experiment. And what do you think? The first time I tried this jam was when I was a child, visiting a friend. I remember my feelings. Before trying the thick jelly-like mass, there were many questions in my head: how, from tomatoes and jam? They can only be eaten salted, pickled, but not sweet. And having tried it, I could only say one thing: God, how tasty and unusual!

I want to share recipes for sweets made from tomatoes, both red and green, as well as cherry tomatoes - popular baby tomatoes.

Tomato jam - recipe

To prepare sweet winter canning, purchase small sweet cherry tomatoes or any others of the same size and bright color. Rinse the available vegetables thoroughly in cold water, then let them dry and only then cut into small pieces as shown in the photo.

Wash the sweet, fleshy red pepper, remove the stem and seeds, and cut into slices to match the tomatoes. Place all the chopped vegetables in a deep pan suitable for making jam.

Following the vegetables, add into the pan the entire amount of granulated sugar specified in the ingredients.

Now add balsamic vinegar to the ingredients. If it is not there, then the ingredient can be replaced with apple cider vinegar or high quality wine vinegar.

Long-aged dessert sweet wine is also suitable for this recipe for tomato jam.

Gently and thoroughly mix the ingredients in the pan, place it on the stove, turn on low heat and bring the ingredients to a boil, then remove from the heat.

During the entire cooking time, it is better not to stir the jam, but simply move it lightly with a wooden spatula or spoon along the bottom, thereby checking whether the mass has burnt or stuck to the bottom. After boiling, leave the boiled mass of crushed tomatoes and sweet peppers to steep for the next 24 hours. After the specified time has passed, bring the jam to a boil again.

We repeat the above manipulations a total of 3 times, after each boil we infuse the ingredients for at least a day. This is what the treat will look like after the final cooking.

We sterilize the jars in the oven and while they are still hot, fill them with boiling jam to the top. Be careful, the glass may burst due to temperature changes .

We also sterilize the lids in advance, which we now use to tightly screw or roll up the jars of jam. After complete cooling, such a product must be stored in a fairly cool place, and after opening, even in the refrigerator. Then you can safely experiment and add this unusual sweet tomato sauce to other dishes. Delicious and natural tomato jam is ready for the winter.

Tomato jam with orange and ginger

Somewhat spicy, with a light citrus aroma, both adults and children will like the jam.

Required:

• Red tomatoes – 1 kg.
• Lemon.
• Ginger root – 4 cm.
• Orange.
• Sugar – 1 kg.
• Vanilla sugar – 20 gr.

Preparation:

1. Scald the tomatoes, quickly transfer to cold water, then remove the skin. Remove the seeds and the surrounding liquid from the fruit. Chop into small cubes.
2. Cut the zest from the lemon and orange. Chop as finely as possible. Chop the fruit pulp into cubes.
3. Grate the ginger root.
4. Add all the listed ingredients to infuse, sprinkle with sugar.
5. When enough juice has been released, let it cook.
6. Boil over low heat for 7 minutes, counting the time after signs of boiling appear.
7. Cool the jam. Bring to a boil again, boil for 7 minutes and cool. Repeat a third time, but cook for an additional 20 minutes on the final boil.
8. Transfer the dessert into sterile jars and seal. Let cool and take to a room with a low temperature.

Tomato jam - healthy recipes. How to make tomato jam correctly

We all know that some housewives quite successfully manage to make jam literally from improvised materials: rose petals, watermelon rinds, walnuts, etc. In this case, a completely reasonable question arises: “Why not cook a delicacy from sweet and strong small tomatoes?” They, as they say, are quite worthy of it!

As it turned out, many claim that tomato jam is a very unusual, and most importantly, tasty delicacy. As you might have guessed from the name of the dessert, its main ingredient is the tomatoes themselves. However, there is a peculiarity here: their choice should be approached very responsibly and carefully. The fruits must certainly be strong, with dense, not watery, pulp. Otherwise, during the cooking process they will simply turn into mush.

The ideal raw materials for jam are almost all types of Cherry tomatoes, as well as small but strong field tomatoes. The second most important condition is that the fruits must be completely ripe (unless, of course, you are making jam from green tomatoes); areas of yellow-green color on red tomatoes are simply unacceptable.

But the main secret of the delicious original jam, of course, lies in the spices... Most often, however, just one is enough, whose name is star anise, also called star anise. As part of tomato jam, it literally works wonders, fantastically and very unexpectedly transforming the familiar taste of tomatoes to all of us. Many people don’t like the smell of anise, but don’t rush to cross it off the list of ingredients, just try adding this exotic spice, as a result you will understand that star anise comes in handy here! The final product will really impress you: sweet and sour jam, very aromatic and tart, ideal for family tea drinking and as an unusual sauce for meat and poultry dishes.

The simplest option No. 1 for tomato jam

• 1 kg granulated sugar;
• 1 kg of tomatoes (red, green, maybe even semi-green, as a colorful option - fruits of different colors: yellow, dark brown, red, pink, etc.);
• 1 medium sized lemon.

Take the tomatoes you selected based on color and ripeness, and remove the seeds if desired. But this is not at all necessary; you can simply leave the seeds in them or, for example, put the tomatoes through a juicer. In one form or another, sprinkle the tomatoes with granulated sugar in a 1:1 ratio and leave to steep for at least several hours, but ideally overnight. This is necessary so that the sugar melts and the tomatoes release their juice. The next morning, the mixture must be boiled over medium heat for approximately 1 hour.

Grind the lemon zest on a fine grater, squeeze the juice out of the pulp (be careful not to get any seeds into the jam!) and add it all to our future dessert. Cook for another half hour, wait until it cools down. Ready! Pour into sterile jars and close with plastic lids.

Tomato jam - tricks and useful tips

• If the jam is cooked without water, then it is better to mix the ingredients immediately in a cooking pan. It should be enameled and deep enough. This way you won’t have to pour the juice and rearrange the cuts after the sugar has dissolved.
• Jam with star anise turns out very fragrant. It makes an ideal company for cheese and meat.
• You can peel tomatoes using the “two bowl method.” You need to prepare containers with boiling water and crushed ice. The first bowl should be on the stove (water is boiling in it). After cutting the skin, lower the tomatoes one by one into boiling water for just a minute and immediately transfer them to a bowl of ice water. The skin will come off easily.
• If you don't have fresh ginger, you can use dry ginger powder. This does not change the taste of the finished dessert in any way.
• There is no need to throw away the cut out core of tomatoes with seeds. It can be used to make omelettes, vegetable soup, or served with boiled potatoes, mixed with garlic, salt and herbs.

by the materials zhenskoe-mnenie.ru

Option No. 2

• 1 kg of fresh tomatoes;
• 2 cm piece of ginger root;
• half of one ripe lemon;
• sugar (its amount is determined immediately after the process of blanching the tomatoes, what the secret is, you will find out further in the recipe itself).

Wash the tomatoes thoroughly, cut them into small cubes, it is not important that they are perfectly even, however, it will be better if they are approximately the same size.

Before you start cutting tomatoes, we advise you to place a saucepan over medium heat, into which you need to pour about one and a half liters of water. This is exactly what we need for blanching tomatoes. Do not forget to remove the hard stalks from the fruits themselves, but you can leave the skin.

As soon as the water boils, put the tomatoes in the pan and blanch them over maximum heat for about three to five minutes. Then drain the tomato pieces and water into a colander and wait until the water has completely drained.

At this time, let's take care of the ginger... It should be prepared by peeling it and cutting it into thin circles or strips.

Well, now let's talk about granulated sugar. To determine the quantity we need, tomatoes that have already been blanched should be weighed. This weight determines the amount of sugar needed; we will need exactly the same amount.

Place the tomatoes in a saucepan, add granulated sugar and add the prepared pieces of ginger. Mix everything carefully, trying not to crush the fruits, and bring to a boil. As soon as the first bubbles begin to appear on the surface, turn off the heat on the stove and leave the future jam overnight. Accordingly, if you started cooking it in the morning, it should sit for about seven to eight hours.

After the required amount of time, the tomato jam should be finished cooking. Before this, you should also add lemon to it. Grind half of it using a blender and send directly to the sweet tomato mass. Cook for another forty minutes over low heat. Ready! Now don’t forget to cool it and put it in sterilized glass jars.

With such jam it is very pleasant to drink tea after a delicious dinner, using it as a dessert. It is also perfect for breakfast as a spread on fresh hot toast with butter. Tomato jam forms an amazingly tasty tandem with gourmet cheeses.

It’s very easy to prepare a delicious and satisfying breakfast with this jam. Take a piece of black bread or baguette, spread it with a thin layer of butter, then put a piece of cheese (for example, blue mold), and top it all with tomato jam.

A real culinary masterpiece for breakfast? Fast, simple, tasty and satisfying!

Preparing green tomato jam for the winter

Many gourmets use only green tomatoes to prepare this special dish. And you will agree with them when you try it. The jam resembles kiwi both in taste and color. Be sure to have at least one jar on your shelf so that you have something to surprise your loved ones.

• 1 kg green tomatoes
• 1kg 200g sugar
• 1 tbsp. water
• Citric acid - on the tip of the knife.

Wash the tomatoes thoroughly. Place in a saucepan, add water and put on fire.

After the water boils, cook the tomatoes for another fifteen minutes. Drain the water. Place the fruits in a colander to drain the liquid.

Let's not waste time. Let's start cooking the syrup. Pour granulated sugar into a saucepan and add 1 glass of water.

Cook the syrup until the sugar is completely dissolved and boils. Return the tomatoes from the colander to the pan and pour in the hot syrup.

Let the fruits brew for 3-4 hours. Let them absorb the syrup and fill themselves with it.

After time, put on the fire and bring to a boil.

Once it boils, cook for another 20 minutes. Turn it off. And let the future jam sit for another three hours. We repeat this procedure 2-3 more times to thicken the syrup.

Before the last boiling, add citric acid to enhance the taste.

After this, transfer the freshly brewed mass into jars and screw.

Option #3

• 1 kg of strong red tomatoes;
• 3 cups granulated sugar;
• 1 large orange;
• half a lemon;
• half a stick of natural vanilla;
• ginger - to taste.

Scald the tomatoes with boiling water, then immediately pour over ice water, then carefully, without damaging the flesh, remove the skin.

Cut them into small pieces. Peel the orange and lemon, remove the seeds and remove the film. Cut the pulp into the same pieces as the tomatoes. Chop the vanilla and ginger with a knife.

Option No. 4 (from small green tomatoes)

• 1 kg of tomatoes;
• 1.2 kg granulated sugar;
• 1 glass of purified water;
• 2g citric acid;
• vanilla to taste.

Select the most fleshy, but at the same time small-sized oval fruits, cut out the stalks, wash them well and cut them in half. Carefully remove the seeds from the halves using a teaspoon and lower the tomatoes into boiling water for a couple of minutes.

Prepare syrup by combining sugar and water. Pour it over the peeled tomato halves and leave overnight (six to eight hours). After the required time has passed, place the pan over high heat and cook quickly. At the very end, add citric acid or pour in a little lemon juice, you can also add zest. At the same time, add vanillin to taste. Place the prepared jam hot into clean, sterile jars and close with a lid.

Tomato jam recipe:

We take green or semi-green tomatoes (I took semi-green, yellow ones), take out the seeds, you can with the seeds or just put them through a juicer (like me), add sugar 1:1 and leave for about night so that the tomatoes release their juice and the sugar melts. Then cook for approximately 1 hour. Grate the lemon zest, squeeze out the juice and add to the jam, cook for another half hour, and the jam is ready. Let cool and pour into jars under a plastic lid. Bon appetit.

Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!

Join our group on Odnoklassniki and receive new recipes every day!

Share the recipe with friends:

How will it look like?

Other recipe options

Tomato jam

• 13
• 50
• 13520

Similar Recipes

Candied citrus fruits in 25 minutes

• 226
• 3753
• 48824

Pear jam “Caramel”

• 34
• 284
• 3653

Jam “Yeralash”

• 23
• 346
• 17374

Citrus zest jam

• 59
• 306
• 10412

Apple and pear jam “Honey”

• 53
• 401
• 10548

Lemon confiture

• 53
• 533
• 27099

Apple jam with poppy seeds

• 35
• 142
• 6942

Cherry pies filling

• 107
• 2373
• 23913

Dogwood jam

• 32
• 145
• 82594

A simple recipe for tomato and lemon jam

The main component of this delicacy is tomatoes. They must be chosen responsibly. After all, excessively soft fruits will turn into puree during heat treatment, but this should not happen. Firm tomatoes are needed for this recipe. Cherry or other small varieties of tomatoes are perfect.

Vegetables should be ripe, without green or white hard streaks inside the pulp.

Components:

• 1.5 kg of ripe red tomatoes;
• one medium-sized lemon;
• 1.5 kg sugar; half a bag of vanilla sugar;
• a quarter teaspoon of dry ground ginger.

You can choose the most suitable density of tomato jam at your discretion. To obtain a thick consistency, vegetables need to be boiled for longer or a special thickener must be added.

If you strictly follow the recommendations, then such a product will be similar in thickness to sour cream. This is the best option, because such jam can be used to make desserts or served as a sweet sauce.

Preparation:

Wash lemons and tomatoes thoroughly. Make small cross-shaped cuts on the tomatoes. Scald them and citrus fruits with boiling water.

Peel the tomatoes, cut each into 4 parts, place in a saucepan for cooking. Sprinkle sugar on top of tomatoes. Leave this for about 40 minutes.

Cut the lemons into slices or pieces, remove the seeds. Grind in a meat grinder without removing the peel. Add a packet of vanilla sugar to them.

Boil tomatoes with sugar, reduce heat and simmer for 15 minutes. Leave the mixture until completely cooled. When the tomatoes have cooled, boil them again. This time cook for 40 minutes, stirring regularly. A long wooden spoon or spatula is suitable for these purposes.

After this time, pour chopped lemons into the bowl with the tomatoes. Cook this mixture for another 20 minutes. At the very end, add ground ginger powder to the jam, mix thoroughly, turn off.

This concludes the preparation of the delicacy. All that remains is to put the jam into clean jars, preferably a small volume of 0.5 liters, and roll them up. The sweetness must be kept at room temperature, and then stored in a cupboard or pantry to save supplies.

Red tomato jam - recipe with lemon

Wonderful jam with light sourness and citrus aroma.

Take:

• Tomatoes – 0.5 kg.
• Granulated sugar – 350 gr.
• Lemon.
• Vanilla extract – teaspoon.

Step by step recipe:

Prepare the tomatoes. To do this, make cross-shaped cuts on the fruit.

Place them in boiling water for 30 seconds.

Immediately transfer to a bowl of ice water.

Peel off the skin.

Then cut into quarters. Select juice and seeds from tomatoes.

Chop the pulp into small cubes.

Place the slices into a saucepan, add granulated sugar and stir.

Remove the seeds from the lemon and squeeze the juice into the pan. Mix the contents well again.

Let it cook. Bring to a boil over high heat. then reduce the power. Cook at a gentle simmer, skimming off the foam as needed. Total cooking time is 1 hour 15 minutes.

5 minutes before the timer goes off, add vanilla extract. Stir.

The tomato jam will boil down well, it will turn out quite thick, similar to jam.

Place the treats in jars and close them with a nylon lid. You can roll it up if you wish. Let cool, then transfer to a permanent storage location.

Yellow tomato jam

Those who are not afraid to experiment in the kitchen and try something new and exotic can make yellow tomato jam. It is very beautiful and tastes a little like pineapple. To prepare it, you need to take not red, but bright yellow tomatoes. They are tasty, without sourness, so they are ideal for making sweet reserves.

To prepare tomato jam for the winter you need:

• 1.5 kg of ripe yellow tomatoes;
• 1.5 kg sugar;
• a can of canned pineapple (preferably in pieces);
• a packet of vanilla sugar.

Steps for making yellow tomato jam:

Scald the vegetables with boiling water to make it easier to remove the skin. Remove skin. Place the prepared yellow tomatoes in a saucepan and cover them with sugar.

Open the jar of canned pineapples and pour the syrup into a container with the tomatoes and sugar. Boil the mixture, then simmer over low heat for 15 minutes. Remove the pan from the stove and leave until completely cooled. Then boil again for 15 minutes and cool again.

After this, add pineapple pieces to the tomatoes. If they are in rings in a jar, then cut them into small pieces.

After boiling, cook the mixture of tomatoes and pineapple for 20 minutes over low heat. Distribute the slightly cooled jam into jars. Roll up the containers with dessert and leave them on the table until they cool.

This amber jam made from yellow vegetables is an excellent dessert for tea. It will definitely surprise guests with its unusual taste. It will take them a long time to guess what this sweet is made from.

How to make cherry tomato jam

Delicious jam made from tiny cherry tomatoes. It looks very elegant, the taste is incomparable.

Compound:

• Cherry – 600 gr.
• Lemon juice – 60 ml.
• Black pepper – a pinch (4 gr.)
• Water – 250 ml.
• Sugar – 500 gr.

Preparation:

1. Remove the tomatoes from the branches, rinse, dry, and place in a large saucepan.
2. Separately cook the syrup from water and sugar. When the sweet granules dissolve and the syrup boils, pour in lemon juice. Add a pinch of ground pepper and mix well.
3. Place the tomatoes in the pan. Let it boil, cook for 8-10 minutes over low heat.
4. Remove from heat, cool, leave for 6 hours.
5. Do this manipulation twice more (boil, let stand for 6 hours).
6. After the third cooking, distribute the treat into jars and roll up. Cool upside down and covered. Store in a cool place.